Juicy, Sweet Red Cabbage Tart for Two
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 55 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 150 g wholemeal spelled flour
- 1 pinch (s) salt
- 1 egg yolk
- 2 tablespoon water
- 75 g mararine or butter
For the filling:
- 1 small Glass red cabbage, approx. 355 g
- 1 egg (s)
- 100 ml whipped cream
- 1 tablespoon herbs, mixed, frozen
- 50 g feta cheese
- Thyme, dried
- 15 g pine nuts
- Butter for the mold
Print Recipe
Pin Recipe Instructions
- First mix all the ingredients for the dough with the dough hook, then shape into a ball by hand and refrigerate for at least 1/2 to 1 hour.
- Grease a 19 cm diameter springform pan. Roll out the dough and lay out in the form. Press the dough about 3 cm high on the edge of the pan.
- Drain the red cabbage and distribute it in the springform pan. Whisk the egg with the cream, add the herbs and pour the mixture over the red cabbage. Dice the feta and spread it on the tart. Season with thyme as desired and finally add the pine nuts to the tart.
- Bake at 180 degrees for 35-40 minutes, until the kernels and the feta are golden brown.
- If you find the consistency too runny, you can use one more egg for the filling.
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